Mary Helen Leonard, author of The Natural Beauty Solution and professionally trained culinary instructor, shares recipes, projects, tips, and stories about living a more natural, handmade, and creative life with her family in Austin, Texas.

There is an expression in Buddhism called "seeing". It's an easy way to describe a sensation that is notoriously difficult to put into words. Do you ever catch yourself drifting off from thought, blinking your eyes, and suddenly opening them to a world that is far more clear and infinitely detailed than usual? In that moment you can feel the breath of the air on your skin. Your nose can dissect the aroma of fresh cut grass from the nearby muddle of hot black top and motor oil. Everything is real. You are fully present in the moment, and for no apparent reason you might just feel a wave of peace and satisfaction bowl you over.

That is, for lack of a better word, seeing. Most of the time we are viewing the world through a dirty screen of routines, expectations, and distractions. Every once in a while, when we experience a moment of clarity, the screen drops, and there we are, bare to the world like a baby on their birthday.

One night I was making falafel for what was probably the five-millionth time when I finally saw it. What is falafel beyond a pile of mashed up legume combined with a pinch of flour, a splash of liquid, and a sprinkling of spices anyway? Why do we constrict falafel to Meditearranean flavors? Why can't falafel become Italian, Mexican, Japanese? Turns out there is no good reason why not.

Black Bean Falafel Patties

These bite sized bean patties are just a little spicy using the following recipe. If you enjoy serious heat, than don't be shy with the chipotle pepper. You can add more! Alternatively, if you'd prefer a milder falafel, try swapping the chipotle powder for regular chile powder. I like to serve these patties in soft tacos with a little sliced avocado and salsa. This preparation is really tasty, and happens to be vegan. You could also try dressing them with some sour cream, cheese, or guacamole. I have a suspicion that the inclusion of bacon in these tacos would be kind of incredible too. (If you are into that sort of thing.)

Black Bean Falafel are also delicious served over salads! Try these patties over a green salad dressed with olive oil, lime juice, salt and peper. You'll be glad you did.

Ingredients

1 can black beans, rinsed and drained

1 lime, juiced

4 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon smoked paprika

1/8 teaspoon cumin

1/2 teaspoon chipotle powder

1 tablespoon water

Serve with:

taco shells, soft flour or corn

sliced avocado

corn jicama salsa

Directions

Combine the beans and lime juice in a food processor and blend until smooth. You may have to add a little water to make this happen. Be patient, add only as much water as needed, and keep at it. Eventually you will get the beans into a smooth paste. Combine the flour, salt, and spices in a bowl. Mix them well, then combine them with the bean paste. You can do this in or out of the food processor, as you please. Add extra salt, pepper to taste.

Heat a few tablespoons of cooking oil in a deep skillet over medium heat. Use a spoon or small scooper to scoop a heaping tablespoon of paste into the hot pan. Try to keep the paste sort of round. It is sticky, so this can be challenging. Push the pattie down into the pan a little, making it flatter. Allow the pattie to cook for several minutes, until a sturdy crust forms on the bottom, then carefully flip it over. Cook until a crust forms on the bottom again, then carefully remove the patty to a paper towel. Repeat with the rest of the bean mixture.

Fruity Avocado Salad

This side salad was invented as a result of my refrigerator containing both avocados and peaches. Fredericksburg peaches, to be exact, which are our out-of-this-world local variety. The creamy avocado and tart peach combination reminds me a little bit of Ambrosia, an old favorite from my childhood. As Ambrosia relies heavily on Marshmallow Fluff, I'm going to go ahead and assume this to be a far healthier alternative.

Note:If you can't find jicama, try using a mild flavored apple instead. Red Delicious would be a good choice.

Ingredients

1 avocado, diced

1 peach, diced

1/4 cup jicama, diced

1/4 cup cilantro, chopped

1 lime, juiced

1/4 teaspoon cayenne pepper

salt & pepper, to taste

Directions

Combine everything in a bowl and stir! Be gentle, though. The avocados should not be pulverized. Try to dress them without smashing them completely.

Corn Jicama Salsa

If you haven't had jicama yet, you are in for a treat. It is a little hard to describe with words, but I'll do my best. Jicama looks a little bit like raw potato. It is crunchy, a tiny bit sweet, and wet in the same way a watermelon is wet. The best word to describe fresh jicama would probably be "crisp". You'll love it in salsas and salads, for real.

Note:If you can't find jicama, try using a mild flavored apple instead. Red Delicious would be a good choice.

Ingredients

1/2 cup jicama, sliced into matchsticks

1/4 cup red onion, small diced

1/2 cup corn

1 tomato, diced and seeded

2 tablespoon cilantro, chopped

1 jalapeno, minced

1 lime, juiced

salt & pepper to taste

Directions

Another easy one. Throw it all in a bowl and stir! Adjust the salt, pepper, and lime juice to your own taste as needed.